chinese glutinous rice

why?

I had half a pack of glutinous rice left in my cupboard after my udang rempah experiment and some lap cheong bought over Chinese New Year that is crying to me to use them! I researched for recipes and came up with my own concoction mixing two recipes together (Lo Mai Kai and Lotus Leaf Rice).

success?

Yummmmy, I love glutinous rice and it is definitely comfort food for me.

Here's the recipe.

Chinese Glutinous Rice

INGREDIENTS

200g of chicken fillet, cut into bite sizes

250g of pork belly, thinly sliced

100g of dried shrimp, soaked till soften and drained

600g of glutinous rice, soaked for 3 hours and drained

10 dried mushrooms, soaked in hot water and keep the water

1 lap cheong

20 small shallots, thinly sliced

corriander and spring onions

dark soya sauce

light soya sauce

oyster sauce

sake (can also use chinese wine)

pepper

corn flour

sesame oil

vegetable oil

DIRECTIONS

1. Marinate the chicken and pork belly in 2 tbs of dark soya sauce, 1 tbs of light soya sauce, a dash of pepper, 1 tsp of corn flour, a dash of sesame oil and 1 tbs of sake. Chill in the fridge for at least 30 minutes.
2. Fry the shallots in 2 tbs of vegetable oil till brown.
3. Add in the lap cheong, dried shrimps and mushrooms. Fry till fragrant.
4. Add in the meat with 2 tbs of light soya sauce, dark soya sauce and oyster sauce, a dash of pepper and sesame oil. Fry for about 10min.
5. Add in the rice and fry till evenly coloured and add 200ml of mushroom water. Fry till rice slightly expanded.
6. Scoop into a pan/bowl and prepare steamer.
7. Steam for 45min.
8. Serve with corriander and spring onions.

failure?

I wished I hope peanuts!!! That would complete the whole experience, I might even try this recipe again with peanuts and also steaming the rice wrapped in lotus leaves!